Easy Japanese Steakhouse Soup

Easy Japanese Steakhouse Soup

8
Cooking kid 1

"This is a broth that I made with a few ingredients, and the end result is delicious. Add almost anything to it. I added vegetables, and boneless chicken breast. This is an easy, flexible recipe."

Ingredients 40 m {{adjustedServings}} servings 95 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1005 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
  2. Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.
Tips & Tricks
Egg Drop Soup (Better than Restaurant Quality)

See how to make restaurant-quality egg drop soup.

Chicken Tortilla Soup I

See how to make a quick, 5-star chicken soup that’s filling and delicious.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Luv2Cook
1/13/2010

This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garlic, scallions, & mushrooms than the original recipe called for because we like a chunky soup. I omitted the carrots. This tastes just like the soup at our favorite (upscale) restaurant. Thanks for sharing!!

KETHRAE
7/7/2010

First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did add extra ginger and garlic (as we like it) and only 1 cubed chicken breast, which was quite enough chicken. I also added diced potato to chunk it up since I didn't have the mushrooms or snow peas. I wish I did, it would have really added to the soup! Will try some kale in it next time, too. DH said it was fantastic, better than what our 3 local Japanese steakhouse and our sushi bars serve. He said I have to make it again - often. He also said it was his new favorite soup!

ellemae3
9/25/2011

This is a nice and light soup I did add some bean sprouts and shredded carrots.